1kg Stewing Steak
2 Tbsp Flour
2 Tbsp Olive Oil
1 Large Onion & 1 Carrot chopped
2 Garlic cloves crushed
1 C Red wine
2C Quality Beef Stock
1 Heilala Vanilla pod split lengthways seeds scraped
1/4C Brown Sugar firmly packed
2 Sprigs fresh time or 1 Tbsp dried
2 Bay Leaves
Heat oven to 180 degrees C, Chop steak into large chunks, heat oil in a flameproof casserole, cook beef in batches over medium heat for 2 minutes each side or until sealed. To empty pan add onion carrot and garlic and cook for 1 minute. Add wine, stock, vanilla pod sugar and herbs, bring to the boil.
Return beef to the pan place a circle of baking paper on the surface and cover with a lid.
Cook for at least 2 hours.
Remove beef and reduce sauce over a high heat for 2-3 minutes until reduced slightly. Season then return beef to pan for serving.
Serve with mashed potatoes and green vegetables
2 Tbsp Flour
2 Tbsp Olive Oil
1 Large Onion & 1 Carrot chopped
2 Garlic cloves crushed
1 C Red wine
2C Quality Beef Stock
1 Heilala Vanilla pod split lengthways seeds scraped
1/4C Brown Sugar firmly packed
2 Sprigs fresh time or 1 Tbsp dried
2 Bay Leaves
Heat oven to 180 degrees C, Chop steak into large chunks, heat oil in a flameproof casserole, cook beef in batches over medium heat for 2 minutes each side or until sealed. To empty pan add onion carrot and garlic and cook for 1 minute. Add wine, stock, vanilla pod sugar and herbs, bring to the boil.
Return beef to the pan place a circle of baking paper on the surface and cover with a lid.
Cook for at least 2 hours.
Remove beef and reduce sauce over a high heat for 2-3 minutes until reduced slightly. Season then return beef to pan for serving.
Serve with mashed potatoes and green vegetables